Recipe courtesy of Jean Anderson

Macaroni Salad

Name: Macaroni Salad
Prep time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 3/4 cup buttermilk; 3/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1/2 teaspoon Worcestershire sauce; Black pepper to taste; 3 cups cooked elbow macaroni; 1 pound lean, cooked ham, cut into 1/2-inch cubes; 2 ribs celery, chopped; 1/2 cup peas; 1/2 cup chopped sweet pickles; 1/2 cup chopped red bell pepper; 2 scallions, chopped; Cherry tomatoes

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Level: Easy
Total: 45 min

Prep: 45 min

Yield: 6 servings

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Ingredients

Dressing:

3/4 cup buttermilk

3/4 cup mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

Black pepper to taste

Salad:

3 cups cooked elbow macaroni

1 pound lean, cooked ham, cut into 1/2-inch cubes

2 ribs celery, chopped

1/2 cup peas

1/2 cup chopped sweet pickles

1/2 cup chopped red bell pepper

2 scallions, chopped

Garnish:

Cherry tomatoes

Directions

To make the dressing, whisk all ingredients together in a small bowl; cover, and refrigerate until ready to use.

For the salad, toss macaroni in a large bowl with ham, celery, peas, pickles, red pepper and scallions; add dressing and toss again. Garnish with cherry tomatoes.

Recipe adapted from Jean Anderson, "The American Century Cookbook"